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Mom’s Purple People Eater Casserole

A rich purple sweet potato casserole topped with a buttery walnut praline crumble. This colorful Thanksgiving side became a family favorite—and earned the name “The Purple People Eater” from my mom the first time I served it.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 day 15 minutes
Servings: 6
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • Walnut Praline Topping
  • 3/4 cup walnuts chopped and toasted
  • 2/3 cup all-purpose unbleached flour
  • 1/2 cup brown sugar lightly packed
  • 1/2 stick unsalted butter melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pinch pink salt
  • Purple Sweet Potatoes
  • 3 pounds purple sweet potatoes
  • 1/3 cup brown sugar lightly packed
  • 1/2 cup heavy whipping cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pink salt

Equipment

  • 1 2-quart casserole or soufflé dish
  • 1 Large Pot
  • 1 Stand mixer or hand mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Prepare the walnut praline topping by combining the toasted walnuts, flour, brown sugar, melted butter, cinnamon, nutmeg, and pink salt. Mix until well combined and set aside.
  3. Peel and quarter the purple sweet potatoes. Place them in a large pot of boiling water and cook until tender, about 20 minutes.
  4. Drain the sweet potatoes thoroughly.
  5. Using a stand mixer or hand mixer, mash the sweet potatoes with the brown sugar until smooth.
  6. In a separate bowl, whisk together the heavy whipping cream, egg, vanilla extract, and pink salt. Add this mixture to the mashed sweet potatoes and mix until well combined.
  7. Add 1 cup of the walnut praline topping to the sweet potato mixture and gently mix until incorporated.
  8. Butter a 2-quart casserole or soufflé dish. Spoon the sweet potato mixture into the prepared dish and spread it evenly. Crumble the remaining walnut praline topping over the top.
  9. Bake uncovered for approximately 45 minutes, or until the casserole is heated through and the praline topping is golden brown.

Notes

Purple sweet potatoes have a naturally striking deep-purple color that makes this casserole especially beautiful on a holiday table.
Be sure to drain the potatoes well before mashing so the casserole doesn't become watery.
The walnut praline topping can be prepared ahead of time and refrigerated until you're ready to assemble the casserole.
For the best texture, toast the walnuts before adding them to the topping.
This casserole can be assembled ahead of time, covered and refrigerated, then baked before serving. If baking directly from the refrigerator, allow a little additional baking time.